The Second Floor Restaurant Review

: Under the direction of executive chef Scott Gottlich and sommelier Gina Gottlich, chef de cuisine Daniel Tarasevich turns out elegant, crowd-pleasing plates for breakfast, lunch, brunch and dinner at this sleek and intimate hotel restaurant and bar completely enclosed in glass inside The Westin Galleria Dallas. A diverse menu means you can go as fancy or casual as you want, with everything from filet mignon with black truffles and silky béarnaise to a rustic, crisp-crusted pizza topped with duck confit and piquillo peppers; there’s also a selection of house-made pastas, including pillowy gnocchi crafted with Texas goat cheese, and a few seafood dishes like miso-glazed Scottish salmon with baby bok choy, or shrimp and grits with chorizo-brandy butter. Gina’s well-curated wine list includes a selection of lively sparkling wines and an extensive half-bottle line-up; there’s also domestic, Texan and import beers, and a craft cocktail menu featuring sangría and an array of after-dinner coffee drinks.